Turkey Winter Minestrone
By OcadoLife
Published on 17 January 2022
Swap leftover turkey sandwiches for soup this year. Other great ways to use up leftover turkey include turkey pho, spicy turkey noodle salad or turkey and stuffing croquettes.Time and servings
40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 1 onion, diced
- 1 leek, chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cloves of garlic, finely chopped
- 100 g of small pasta shapes, optional
- 300 g of cooked turkey, shredded
- 60 g of kale, torn
- 1 drizzle of extra virgin olive oil, to serve
- 1 small handful of parmesan
- 400 g of tin chopped tomatoes
- 1 litre of chicken stock
- 400 g of tin borlotti beans
- 1 small handful of basil leaves
- 6 rashers of streaky bacon
- 2 bay leaves
Method
Step 1
Heat your grill and cook the bacon until crisp, turning occasionally. Keep to one side.Step 2
Heat a large saucepan with the olive oil over a medium heat and add the onion, leek, celery and carrot. Cook for 10 mins until soft and the onion is translucent.Step 3
Add the garlic and bay leaves and cook for 30 secs until aromatic.Step 4
Add the tinned tomatoes and chicken stock and bring up to the boil, then simmer for 5 mins.Step 5
Add the borlotti beans and pasta shapes, if using. Cook for 10 mins. Just before serving season to taste, add the shredded turkey and kale and cook for another 2-3 mins until hot all the way through and the kale is al dente.Step 6
Serve with some crumbled bacon on top. It’s also delicious with another glug of extra virgin olive oil, basil leaves and grated parmesan.